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    For the flan layer
  • 3/4 cup C&H® Baker’s Sugar

  • 2 tablespoons Water 
  • 1 (8 oz.) package Cream cheese, softened
  • 1 can (14 oz.) Sweetened condensed milk
  • 1 can (12 oz.) Evaporated milk
  • 5 large Eggs 
  • 2 teaspoons Pure vanilla extract

    For the chocolate cake layer
  • 1 cup All-purpose flour

  • ½ cup Unsweetened cocoa powder
  • ¾ teaspoon Baking soda
  • ¼ teaspoon Baking powder
  • ¼ teaspoon Salt 
  • 1 cup C&H® Baker’s Sugar
  • ¾ cup Buttermilk, at room temperature
  • ¼ cup Vegetable oil
  • 2 large Eggs, at room temperature
  • 1 teaspoon Pure vanilla extract

    For the caramel sauce
  • 1 cup C&H® Baker’s Sugar

  • ½ cup Water, simmering
  • pinch Salt 

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Prep Time: 40 minutes / Bake Time/ Rest Time: 1 hour 30 minutes/ at least 6 hours / Yields: 12 servings
Step 1 

Preheat oven to 350°F. Grease a 10-cup Bundt cake pan. Set aside.

Step 2

Prepare the flan layer. In a small saucepan, heat sugar and water over medium heat without stirring.  Cook sugar until sugar is golden brown and caramelized.  Pour caramel into the pan. Carefully swirl caramel in bottom of pan and around the sides to coat. Use potholders as the pan will be hot. Set pan aside.

Step 3

In a blender, blend the cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla until smooth. Pour the mixture onto the prepared pan. Cover the pan with aluminum foil. Place the pan in the center of a roasting pan and fill with hot water so it reaches halfway the sides of the pan. Bake for 50 minutes. 

Step 4

While the flan is baking prepare the chocolate cake layer. Sift together all the dry ingredients and place in a large bowl. Add the sugar and stir using a spatula. In a medium bowl, combine buttermilk, oil, eggs and vanilla. Stir until well combined. Mix the wet ingredients with the dry ingredients. 

Step 5

After 50 minutes, remove the pan from the oven and carefully add the chocolate mixture on top of the flan. Cover with aluminum foil and place back in the oven. Bake for 40 minutes or until the cake springs back when touched with the fingers. Remove cake from water bath and place on a cooling rack. Cool to room temperature. As the cake cools down, run a small knife around the cake to loosen the edges. Refrigerate for at least 6 hours or overnight.

Step 6

Remove the cake from the pan by placing a serving platter on top of the pan and flipping the cake over. You may have to jiggle the pan a little to loosen the flan. 

Step 7

Prepare the caramel sauce. In a small saucepan, melt the sugar stirring with a heatproof spatula until it turns into caramel (the sugar may crystalize, but it will eventually melt). Remove from heat and slowly add the simmering water, one tablespoon at a time, stirring constantly as you pour. Add the salt and mix. Serve the sauce with the cake. 

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